Keto Egg Muffins

These keto egg muffins with avocado, mushrooms & Parmesan cheese make an awesome dish for meal prepping. Just prepare a batch and have them for breakfast, lunch at work or as a snack. They are very satiating, nutritious and perfect for low carb diets. In addition, it only takes about 20 minutes and pretty low effort to prepare them.

Prep Time 5 minutes Cook Time 20 minutes Servings 12 muffins

Ingredients

100 gram mushrooms – champignon, roughly chopped

1 avocado – roughly chopped

10 eggs

50 gram parmesan cheese – grated

50 gram cream

Seasonings

3 teaspoon(s) Salt

2 teaspoon(s) Pepper

1 teaspoon(s) Italian herbs

1 pinch Cayenne pepper – not mandatory

Instructions

First, preheat your oven to 170°C

In the meantime, mix all ingredients in a bowl with a hand mixer or eggbeater

Then, pour the mixture directly from the bowl into muffin molds or a muffin tray or use a ladle to pour it in

Finally, bake the muffins for about 20 minutes until they are solid and let them cool down for 10 minutes afterwards. You can use a chopstick to test if they are done, by sticking it into a muffin and pulling it out again. If there are no wet residues on the chopstick, the muffins are done.